Spanish food recipes - Puré de Habas (Broad Bean Purée)

The skin on broad beans is tough and can be bitter, so take the time to remove them before cooking, then boil until tender. Drain and purée in a blender until smooth (you might need to add a little cooking liquid) Then, for a really fine purée, pass this through a sieve. Season, add melted butter and serve as a side dish. This can also be enhanced with fried garlic and/or topped with cheese and put under a hot grill. Add chopped ham or bacon and stir into hot pasta or add more stock to make a hearty soup. Other vegetables can be add to the purée to create a different flavour.

Spanish vegetable recipes:

Alcachofas a la Cordobesa (Cordoba style artichokes)
Esparragos a la Andaluza (Andalucian asparagus)
Berenjena a la Morisca (Moorish aubergines)
Judias Verdes con Chorizo (Green beans with chorizo)
Habas con Jamon (Broad beans and serrano ham)
Puré de Habas (Broad bean puree)
Lombarda a la Castellana (Castillian red cabbage)
Zanahorias con vino de Málaga (Carrots in Malaga wine)
Coliflor al Ajaceite (Cauliflower with garlic sauce)
Guisantes a la Valenciana (Valencian style peas)
Parrillada de Patatas (Grilled potatoes)
Ajoharina de Jaén (Potatoes in garlic sauce)
Pisto (Summer vegetables)

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Recipe links: Vegetable recipes